Rigatoni with broccoli, anchovies, and peperoni cruschi is a quick first course to prepare, with the crispy effect of the pepper fried for a few seconds adding character to this dish. If you want to know more about this fabulous vegetable, you can find out by connecting to this link

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 clove garlic
10.5 oz broccoli (boiled)
1.76 oz anchovies in oil (fillets)
as needed olive oil
as needed chili pepper
10.5 oz rigatoni
5 peperoni cruschi
2 tablespoons coarse salt
as needed grated Parmesan

Steps

Take a large pan, add some oil, cut the garlic clove in half, add the anchovies, and sauté them slightly. Add the previously blanched broccoli, cut into pieces, the chili pepper, and cook for about 5-10 minutes.
Put plenty of water in a pot, once it boils, add the coarse salt and pour in the pasta.
And now it’s time for the classy touch of the dish: the peperoni cruschi. You can decide whether to fry them whole or break them slightly. We opted for the latter.
Put plenty of oil in a pan, heat until it reaches a temperature of 338°-356°F, add the peppers and fry for a few seconds, be careful not to burn them. The oil must be boiling, but not smoking. Drain them with a slotted spoon and place them on a plate.
Drain the pasta with a slotted spoon two minutes before the cooking time indicated on the package, put it directly into the pan with the sauce, and cook for about 5 minutes. Now plate the pasta topped with the flavored broccoli.
And here’s the final touch: crumbled peperoni cruschi! If you want, you can also add a sprinkle of grated Parmesan.